The best wagyu in Tokyo in 2026 is the sukiyaki at Asakusa Imahan and Ningyocho Imahan, the yakiniku courses at Yoroniku in Minami-Aoyama, shabu-shabu at Seryna in Roppongi and teppanyaki at Ukai-tei Ginza. Each shows off Japanese black beef in a different style, from sweet simmered slices to grilled cuts.
Wagyu means Japanese beef, and the best is known for fine marbling. In Tokyo you can eat it four main ways: sukiyaki (simmered in sweet soy), shabu-shabu (swished in broth), yakiniku (grilled at the table) and teppanyaki (cooked on a steel griddle). Lunch sets are the best value.
Sukiyaki in a traditional room since 1895.
Asakusa Imahan has served sukiyaki since 1895. Servers cook thin slices of wagyu at the table in a sweet soy broth, to be dipped in raw egg.
Private tatami rooms make it a special occasion.
Good to know: Lunch sets are much cheaper than dinner.
3-1-12 Nishiasakusa, Taito City, Tokyo 111-0035
The other historic Imahan, for sukiyaki and shabu-shabu.
Ningyocho Imahan is a separate historic sukiyaki house in Nihonbashi Ningyocho, also serving shabu-shabu and steak.
Its butcher counter sells beef and croquettes to go.
Good to know: Grab a menchi-katsu from the shop counter.
2-9-12 Nihonbashiningyocho, Chuo City, Tokyo 103-0013
A yakiniku course of rare wagyu cuts.
Yoroniku serves a yakiniku course of rare wagyu cuts, many grilled by staff at the table, ending with a famous shaved-ice dessert.
It is one of Tokyo's most sought-after yakiniku restaurants.
Good to know: Book well ahead.
6-6-22 Minamiaoyama, Minato City, Tokyo 107-0062
Shabu-shabu and sukiyaki since 1961.
Seryna has served shabu-shabu and sukiyaki in Roppongi since 1961, with a teppanyaki room too.
It is a classic for visitors.
Good to know: Ask for a private room for groups.
3-12-2 Roppongi, Minato City, Tokyo 106-0032
Teppanyaki wagyu in an art nouveau room.
Ukai-tei Ginza serves teppanyaki courses of wagyu and seafood in a dining room inspired by European art nouveau.
Dessert is served in a separate salon.
Good to know: Lunch courses are the better value.
5-15-8 Ginza, Chuo City, Tokyo 104-0061
Beef cutlets you finish on a hot stone.
Gyukatsu Motomura serves breaded beef cutlets fried rare, which you sear to taste on a personal hot stone.
It is the budget way to enjoy beef.
Good to know: Expect a queue; there are several branches.
3-18-10 Shibuya, Shibuya City, Tokyo 150-0002
Imahan for sukiyaki, Yoroniku for yakiniku, Seryna for shabu-shabu and Ukai-tei Ginza for teppanyaki.
Lunch sets start around ¥3,000 to ¥8,000; dinner courses often run ¥15,000 to ¥40,000 or more.
Kobe is one brand of wagyu, from Tajima cattle raised in Hyogo. Tokyo restaurants serve many wagyu brands, including Kobe.
Lunch sets at Imahan or a gyukatsu (beef cutlet) shop cost much less than dinner courses.
Yes for dinner at all of these.